Pasta e Patate: Pasta and Potato Soup

TOTAL TIME: 1 hr 20 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 30 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1/4 cup/50 ml extra-virgin olive oil, plus extra for drizzling
  • 4 ounces/100 g prosciutto or salami, chopped
  • 1 white onion, chopped
  • 1 celery, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 fresh chile pepper, chopped
  • Salt and freshly ground black pepper
  • 2 potatoes, peeled and cubed
  • 2 1/2 cups/600 ml water
  • 10 ounces/300 g tomato puree
  • 10 ounces/300 g spaghetti, broken into small pieces
  • 1/2 cup/125 ml Pecorino cheese, chopped
  • 1/2 cup/125 ml freshly grated cheese Parmigiano
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Directions

Heat up extra-virgin olive oil in a deep saucepan. Add the prosciutto or salami and cook until crisp. To make the 'soffritto', add the onion, celery, carrot, chile pepper, salt, and black pepper. Saute until the onion becomes soft, and then add the potatoes. Stir to prevent the potatoes from sticking to the pan. Add the water and tomato puree. Add the spaghetti to the pot. Mix together well and add the Pecorino cheese.

Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.

Drizzle with olive oil and sprinkle with Parmigiano cheese. Allow the soup to cool and thicken. Serve the soup at room temperature.

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5

Newest Ratings and Reviews

Read all 2 reviews

  • on January 22, 2012

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    I made this without the potatoes but added cannellini and black beans as well as spinach. It was delicious and filled everyone up, still using the items in my cupboard. I enjoyed the soups from this episode, it made me a little more adventurous about what to include in my soups.

    people found this review Helpful.
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  • on November 28, 2011

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    Delicious and easy comfort food. My 7 year old who is such a picky eater loves it. I used 8 potatoes because it tastes delicious next day heated up for lunch. I always make extra!

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